Ingredients
1/2 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1/4 cup plain Greek yogurt2 tablespoons canola oil1 teaspoon vanilla extract2-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon baking soda1/4 teaspoon saltTOPPING:24 caramels1 tablespoon whiskey3 ounces semisweet chocolate, melted1/2 teaspoon kosher salt, optional
Preparation
Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For the topping, in a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container.
